Melon Soup With Raspberries
1 muskmelon or cantaloupe, washed
1/2 cup raspberries, gently washed
1 cup fresh or not-from-concentrate orange juice
1/2 cup white wine, such as chablis
2 tablespoons honey, optional
10 mint leaves, stems removed and cut into chiffonade (thin strips)
Pinch of salt
Additional mint springs for garnish
1. Thoroughly wash melon. Cut off the ends to stabilize it on the cutting board. Remove the rind.
2. Cut the
melon in half and remove the seeds. Cut half the melon into large chunks. Dice the remaining melon, cover and chill.
3. Place melon chunks in a blender with the orange juice, salt and wine. Add the honey if the melon is less sweet than you prefer. Blend, pureeing until just smooth. Pour the mixture into a bowl and stir in the chiffonade of mint. Chill thoroughly in refrigerator.
4. Add the reserved diced melon to the soup. Ladle the soup into chilled bowls. Top with raspberries and mint
sprigs and serve.
fat, less than 1 gram
calories from fat, 4 percent
carbohydrates, 35 grams
protein, 3 grams
fiber, 3 grams
cholesterol, 0 milligrams
sodium, 96 milligrams